Fermented Salsa

This is a recipe from The Cultured Club showcasing local food on the Taste of Ulster TB Kitchen at The Balmoral Show 2015

Difficulty medium
Preparation Time 3 days
Cooking Time
Servings A few
Main Ingredients
  • 2 – 3 lbs of chopped organic tomatoes
  • 1 large diced onion(red/white)
  • 1 chopped bell pepper if you like your salsa mild OR 2 jalapeños if you like a little spice
  • 3-4 garlic cloves, minced
  • 1 bunch of fresh coriander (If you don’t like coriander add in oregano & chives)
  • Juice of 2 limes, or 1 lime and 1 lemon, or 2 lemons
  • 1 1/2 tablespoons sea salt/ pink himalayan salt

Main Instructions
  1. Dried spices to taste, if you’d like – I added some cumin, chipotle and chile powder
  2. Once all the ingredients are prepared, mix together and pack into a 1L kilner jar.
  3. Seal the jar and allow it to sit on your counter top for three days to ferment.
  4. It will hiss and spill over, this is a positive sign there fermentation is happening.
  5. Once fermented open it with care and enjoy.
  6. It will keep in the fridge for at least 3months.
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